Author:
Poudel Rachana,Finnie Sean,Rose Devin J.
Funder
Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln
Subject
Biochemistry,Food Science
Cited by
27 articles.
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1. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods;Food Chemistry;2024-11
2. The occurrence, role, and management strategies for phytic acid in foods;Comprehensive Reviews in Food Science and Food Safety;2024-08-13
3. Comparative assessment of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour;LWT;2024-08
4. Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective;Food Science & Nutrition;2023-11-14
5. Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties;Journal of Cereal Science;2023-11